Slow Cooker Butternut Squash Chili Recipe
This Slow Cooker Butternut Squash Chili is a hearty, flavorful, and nutritious vegetarian chili that combines tender butternut squash with a mix of beans, tomatoes, and spices. Perfect for a cozy meal, it uses a slow cooker to meld rich flavors together with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 1 medium butternut squash (approx. 2 pounds, peeled, cut into half inch pieces)
- 1 ½ cups chicken broth or vegetable broth
- 15 ounces canned black beans (1 can, drained and rinsed)
- 15 ounces canned red kidney beans (1 can, drained and rinsed, or great northern beans)
- 14 ounces canned petite diced tomatoes (with juices, 1 can)
- 2 bell peppers (any color, diced)
- 1 yellow onion (diced)
- 5 cloves garlic (minced)
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 1 teaspoon black pepper
Toppings (optional)
- Sour cream
- Shredded cheese
- Chopped cilantro
- Avocado slices
- Lime wedges
- Chopped green onions
- Jalapeños
Instructions
- Prepare the beans: Drain the canned black beans and kidney beans thoroughly and rinse them well under cold water to reduce sodium and excess canning liquid.
- Add ingredients to slow cooker: Place the peeled and chopped butternut squash, rinsed beans, bell peppers, diced onion, minced garlic, diced tomatoes with juices, chicken or vegetable broth, chili powder, cumin, ground ginger, salt, and black pepper into the slow cooker. Mix well to combine all ingredients evenly.
- Cook the chili: Set the slow cooker to low and cook the mixture for 4 to 5 hours or until the butternut squash is tender and the flavors have melded together beautifully.
- Mash part of the chili: Remove about 2 cups of the chili from the slow cooker, mash it using a potato masher or fork, then stir it back into the pot. This step helps thicken the chili and enhances its texture.
- Serve: Ladle the chili into bowls and top with your favorite toppings such as sour cream, shredded cheese, chopped cilantro, or avocado slices. Enjoy your comforting bowl of slow-cooked butternut squash chili!
Notes
- You can substitute chicken broth with vegetable broth to keep this chili completely vegetarian.
- Adjust the chili powder and cumin to your taste preference for spiciness and flavor intensity.
- For a vegan version, omit any dairy toppings or substitute with vegan cheese or sour cream.
- Try adding a pinch of smoked paprika or chipotle for a smoky twist.
- Leftovers keep well in the fridge for up to 4 days and also freeze nicely for up to 3 months.
Keywords: butternut squash chili, slow cooker chili, vegetarian chili, easy chili recipe, healthy chili, fall recipes
